Label
All
0
Clear all filters
Appears in
The Fundamental Techniques of Classic Pastry Arts

By French Culinary Institute

Published 2021

  • About
A thick liquid made by whisking any of several starches into cold liquid until dissolved. It is then used to thicken sauces or gravies.

Part of

Spotted a problem? Let us know!

The licensor does not allow printing of this title